Easy Grilled Mahi with Corn Salsa

Ingredients: 

• 4 Mahi Mahi fillets -  fresh or thawed  
• 2 tablespoons olive oil  
• 1/2 cup Bayou Venom marinade  
• 1/2 teaspoon salt  
• 1/4 teaspoon pepper  
• 2 fresh ears of corn shucked and removed from the cob  
• 1/3 cup chopped red onion  
• 1 tablespoon sugar   
• 1 tablespoon apple cider vinegar  
• 1 bag Crunch chopped salad kit (salad only)  
• 1/2 cup Cotiga cheese  
• Fresh cooked kale leaves  
• Medium size corn tortillas  
• 2 limes cut into quarters 

Instructions:

For the Salsa:

• Combine all the following ingredients in a large bowl. 
• 2 fresh ears of corn shucked and removed from the cob  
• 1/3 cup chopped red onion  
• 1 tablespoon sugar   
• 1 tablespoon apple cider vinegar  
• 1/2 teaspoon salt  
• 1/4 teaspoon pepper  
•  Chill while fish is grilling 

For Mahi: 

• Place filets in a resealable bag with marinade, olive oil, salt and pepper for 60 minutes (overnight in the refrigerator is best)  
• Heat grill to medium high.  
• Grill about  3-4 minutes on each side (depending on thickness of the fillet), until cooked through and fish flakes easily.  
• Deep fry corn tortillas in a hot skillet    
• Top with filets, corn salsa, chopped salad, kale, cotiga cheese, squeeze lime over top and enjoy!